Gum from local (Indonesia) durian seeds have yield about 58%. Based on the analysis, gum
has the good capability of water and fats absorption, as well as emulsion activity and emulsion
stability were high and fairly absorption stable. Gum durian seeds have low activity and emulsion
stability at pH 4.5 and the highest at pH 3. Gum durian seeds have hydrophobic amino acid (nonpolar)
829.26 mg / g of protein and hydrophilic amino acids (polar) 1393.92 mg / g of protein. The
durian seed gum could be used as an emulsifier for making mayonnaise vegan (no eggs), because it
produced fairly stable emulsion, good texture, and fat globula size was not too large. Based on the
test results and scoring, it was selected the best vegan mayonnaise were with addition of 4% gum
concentration, and have the aroma of sour, also sour taste intensity, and brown color. Pair
comparison test results showed that the mayonnaise with durian seed gum was not considered to
have different characteristics with the commercial mayonnaise. Thus, the seeds of durian were not
just a waste, but could be used as emulsifiers in making of vegan mayonnaise.